Charles Wagon

ThermoWorks smoke is a good alternative. It’s a 2-probe unit. They also make a 4-probe unit, but I forget the product name. I saw a blue smoke bbq thermometer on amazon recently. I don’t know much about it but it’s quite a bit less expensive than the ThermoWorks devices. the maverick is, of course, a solid unit.

I guess I wouldn't ace any cognitive test any time soon

I give up... what’s missing?

I don't have my DoJoe instructions handy, but I agree with @John Setzler that the top vent should be closed when you put the DoJoe onto the cooker. Otherwise, you're just burning up fuel. With a lot of airflow up the sides and out the top vent, I'd imagine you'd take a long time for the dome thermometer (which is not in that main airflow) to see/read 700-ish. Are you loading the firebox up on lump? Too little fuel could lead to shorter overall usable cook time, especially if you're leaving the top vent open for any extended period of time.

I have taken a super lazy route and bought 12” round parchment paper sheets from amazon. 200 sheets for 14 bucks. Perfect size, since I shoot for ca. 12” pizzas

Good luck @KamadoJeff34109!! let us know how it works out. Post questions if you have any

Looks like perfection to me!

Parchment paper on a wooden peel for launching

in reverse order, theperfectloaf.com has some great info, generally, and two straightforward recipes that you might check out. The first is the beginner sour dough (https://www.theperfectloaf.com/beginners-sourdough-bread/), combining bread, whole wheat, and rye flours. This is what pops out at the end: The other is the all-purpose flour recipe (https://www.theperfectloaf.com/sourdough-bread-with-all-purpose-flour/). I have no affiliation with theperfectloaf.com, except as a follower of its good content. thefreshloaf.com is also a good resource (no affiliation with them, either). As far as swapping starter and yeast, I think it would be just a matter of figuring out the right ratio, since starter is really just four, water, yeast, and bacteria. I guess you'd have to account for the flour and water in the starter going into the final dough, otherwise, you could throw off the hydration.

looks great!!

What kind of flour? Rye four or whole wheat could kick start the starter

Hello, fellow LIer. Lowe’s or HD for RO lump is a good bet. Costco had an 80 lb or $80 deal on kJ lump not to long ago. I’ve ordered online from FOGO and can also get RO at my local supermarket.

Looks great! Sous vide really can’t be beat when it comes to steak

A thou is a good price, but what's the "bundle?" Bundled with the usual stuff that it's bundled with?

OK, that looks great!! When I saw the beans and the blender, I thought to myself, why go through the trouble of making tofu, when you can pick up a package for a few measly bucks at the supermarket. The last few pictures made me go, "AHA!" Looks good!

I was going to say something juvenile about oiling meat for proper penetration, but I decided not to do so.

shape, schmape. That pizza looks good enough (and round enough) to me!

I am not a ‘vette guy, but that is one sweet ride!

I would just stick with flour, water, salt, and yeast if you’re hitting 700+. Sugar, honey included, will definitely burn at those temps. OTOH, there’s no reason not to drop your temp to match your dough

The honey did you in

500 bucks is a killer deal on the KJCI. Great score!

Don’t try to be stingy with the lump when you use the DoJoe. I’ve removed mine from my classic I while still got. It’s a quick but risky move because she is screaming hot with no way to slow things down.

Will have to try this. I’ve dumped too many strawberries that have gotten hairy and could have walked out the door on their own or picked a fight with the blueberries

PizzApp is a good app for the iPhone (don’t know if they have an Android app) pizzaforum.com is also a good resource (but a bit of a rabbit hole, like this site )

That’s some great looking bread (especially the crumb!), @adm! i like my crust a bit darker, but I’d gobble down that whole loaf in one sitting!